Family Favorites - Buttermilk Chive Bread

This easy bread recipe is perfect to use Spring chives. These very nice loaves are excellent for ham, egg salad or chicken salad sandwiches and are delicious toasted. If you want to make 1 loaf in the food processor, click here.

Buttermilk Chive Bread - 2 loaves

1 ¼ cups Water -- 110°

1 cup Buttermilk -- 110°

4 Cups Bread Flour -- 18 ounces

2 Cups Flour, All-purpose -- 9-10 ounces

4 Teaspoons Instant Yeast -- 2 packages

2 tablespoons Sugar

1 Tablespoon Salt

¼ Cup Butter -- softened (or salad oil)

¼ Cup Chives -- snipped

Warm buttermilk and water to 110°; do not overheat as buttermilk will curdle. Place dry ingredients and very soft butter or oil in mixer bowl. Turn on mixer to slow and add liquids. Turn to speed 2 and mix 2 minutes. Add chives, change to dough hook and knead 4 minutes. Let dough rise in covered bowl in warm place 15-20 minutes. Turn out of bowl and shape into loaves (about 1# 9 1/2 ounces each) and place in greased 4 1/2 x 8" loaf pans and let rise 25-30 minutes until almost doubled. Preheat oven while dough is rising. Bake at 400° for 28 minutes. Remove from pan to wire rack, butter top lightly, let cool before slicing.

*If using active dry yeast instead of instant yeast, rising time will increase. I like SAF instant yeast or Fleishman’s instant yeast that I buy at Sam’s Club and freeze until used. Good flavor and much quicker.

*I let bread cool completely and slice. I freeze the loaves in double plastic bags and remove slices as we need them.

I grow my chives in 2 gallon plastic pots; they winter over outside in the pots on the North side of our house, and come back each spring. They are so vigorous that I usually have to divide them in late summer to share plants with friends and family.

5 comments:

Go to the recipe for this bread in the food processor - see the link in the top paragraph.Add your ingredients in the order for your machine, and choose the "regular" bread cycle.This is not suitable for a "delayed" cycle, because of the fresh buttermilk.You can also use the "dough" cycle and then bake it in your regular oven as directed.Good luck.

I made the bread in my machine yesterday! It is light & fluffy & delicious! Here in CO I ended up adding approx. 5-6 more Tbsp bread flour as it was kneading during the first round. Thanks so much for sharing your recipe!

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.